About This Class

Upgrade your everyday cooking using ingredients you already have in your pantry!

Throw away the box, and let Eataly's chef Nicoletta Grippo teach you the nuances and techniques for making an italian classic, Pasta al Pomodoro — a quick, light dish made with fresh tomatoes, basil, and olive oil that's perfect for all occasions.

After walking step-by-step through the recipe, she'll have you making pasta that looks and tastes like it's straight from the Italian countryside — all with just a few easy tips that will vastly improve your home cooking.

You’ll learn:

why dried pasta is just as good as fresh pasta (just different 'species')

how to cook to that perfect 'al dente' bite

three options for the perfect accompanying sauce

how to make the dish Bucatini al Pomodoro (hollow spaghetti with tomato sauce)

Chef Nicoletta also shares secrets to keeping cut garlic fresh all week long and how to plate long pasta with ease, making this easy staple even simpler (and prettier!).

Adding this foundational Italian recipe to your repertoire will ensure you always have an answer to the question, “what’s for dinner?” whether it’s a busy weeknight or you’re planning your next dinner party.

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Eataly is a bustling Italian marketplace in NYC, Chicago, and Boston with a mission to bring people together through quality food & drink. We cook what we sell, we sell what we cook.

Nicoletta Grippo is the head chef at La Scuola di Eataly in Flatiron, NYC. She has been cooking her whole life for family and friends, but originally started her career on a path to becoming an international corporate lawyer. She then started a gelato, coffee and pastry shop 13 years ago in Vancouver, BC, and that's where her passion for cooking really took off.

Shortly thereafter, Nicoletta joined a culinary school in Italy and became a traveling culinary teacher -- and eventually lan...